1. J. G. Brennan, Food Dehydration, Technomic Publishing Co., Lancaster, Pa., 1994.

2. L. Calvin, Fruit and Tree Nuts. Situation and Outlook Report, USDA Economic Research Service, Washington, D.C., 1996.

3. A. I. Liapis, "Freeze Drying," in A. S. Mujundar, ed., Handbook of Industrial Drying, 2nd ed., Marcel Dekker, New York, 1995, pp. 295-326.

4. M. R. Okos et al., "Food Dehydration," in D. R. Heldman and D. B. Lund, eds., Handbook of Food Engineering, Marcel Dekker, New York, 1992, pp. 437-562.

5. G. M. Sapers, "Browning of Foods: Control by Sulfites, Antioxidants, and Other Means," Food Technol. 47, 75-84 1993.

6. L. P. Somogyi, D. M. Barrett, and Y. H. Hui, Processing Fruits, Major Processed Products, Technomic Publishing Co., Lancaster, Pa., 1996.

7. L. P. Somogyi and B. S. Luh, "Dehydration of Fruits," in J. G. Woodroof and B. S. Luh, eds., Commercial Fruit Processing, 2nd ed., AVI Publishing Co., Westport, Conn., 1986, pp. 353405.

8. L. P. Somogyi, H. S. Ramaswamy, and Y. H. Hui, Processing Fruits, Biology, Principles, and Applications, Technomic Publishing Co., Lancaster, Pa., 1996.

Laszlo P. Somogyi Consulting Food Scientist Kensington, California

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